These Pasta Frittata Muffins are fun for breakfast, snacks or appetizers. This simple on the go breakfast recipe uses angel hair or thin spaghetti. I find these pasta muffins are also a great way to use up not just leftover pasta, but over leftovers as well.
Pasta Frittata Muffins
Among my Italian friends a frittata is seen as a way to use up leftovers for breakfast the next day. Some of their creations get pretty wild, but this recipe is quite simple and made right in a muffin pan.. These Pasta Frittata Muffins are made with angel hair (capellini), but spaghetti or orzo would also work well. Capellini is one of those pasta that is least suited for many other leftover pasta recipes, yet perfect for these mini frittatas.
Inside a pasta muffin cup.
What to do with leftover pasta?
Rejuvenate that leftover spaghetti or angel hair into frittata muffins. They cook faster than a full sized frittata and have more of that caramelized edge goodness per bite!
This easy breakfast recipe just takes a few ingredients that you probably already have on hand. Just your leftover pasta (or fresh), eggs, tomatoes, garlic, Parmesan and a little milk and seasoning.
I hope you enjoyed these angel hair spaghetti muffins. Don't be shy about tossing in some more veggies in these pasta egg bites. If it would work in an omelet it will work in these.
Pasta Frittata Muffins
Ingredients
- ¼ lb angel hair pasta
- 1 cup tomatoes of your choice chopped
- ½ tbsp. garlic chopped
- ¼ cup grated parmesan
- 3 eggs
- 2 tbsp. milk
- 1 teaspoon dried basil
- ½ teaspoon salt
- pepper to taste . used a ¼ tsp
Instructions
- Preheat oven to 375°. Spray 2 mini muffin tins with cooking spray or lightly coat with olive oil.
- Unless you have leftover pasta to use, break pasta in half and cook according to package directions.
- Chop tomatoes into small pieces and put into a measuring cup until you reach a cup.
- Once pasta is cooked, drain it and set it aside to cool.
- Crack the eggs into a small mixing bowl and add milk. Beat with fork until combined.
- Add tomatoes, garlic, Parmesan, basil, salt and pepper.
- Mix well.
- Pour the egg mixture over the cooked pasta and fold in until fully coated.
- Fill each of the muffin cups with the mixture.I actually rolled up my sleeves and used my hands. Try to fill each one with the same amount of mixture. If you notice there is more egg in some, use a spoon to transfer liquid to others.
- Bake for 15 minutes.
- They should be served warm with a sprinkle of dried basil and Parmesan.
A few other easy breakfast recipes to try...
Overnight Breakfast Casserole Recipe : Sausage and Vegetable
Berries and Cream Croissant Breakfast Casserole Recipe
Kale, Sweet Potato & Feta Frittata Recipe
Breakfast Burritos: Easy Breakfast Recipe
Leah says
These look so good!! I make egg muffins every week, but I never thought to add pasta!
Lily militaryfamof8 says
These look absolutely delicious, I am going to try making them this weekend!
Wendy Del Monte says
Those look amazing! We make egg muffins, but without the pasta..
Reesa Lewandowski says
No way! I have to try this next time I make pasta! THere is always so much leftover since I don't know how to portion it out LOL!
Justine Howell says
Perfect when we are on the go! Kids fave.
Renee Goerger says
This is such a smart idea! I'll bet people would go crazy for these as appetizers too. Can't wait to make them for the holidays! Thanks for the recipe!!
KD says
Thanks the frittatas came out great and it was a good way to use up all the pasta I had left from dinner.